date:Jun 25, 2013
commodities and they dont always use [one processing aid] consistently even throughout the season, says Trevor Suslow, extension research specialist at the University of California Davis.
The challenge for a processor is to find the substance that safely delivers the desired effect (pathogen reduction or freshness preservation) without changing the quality or taste of the food.
Items marketed as ready-to-eat, such as bagged lettuce or sliced apples, have almost certainly been treated with at